This recipe was provided by Edible Charleston, an Eat Drink Local Month supporter. Photo by Shell Royster. Recipe developed by Josh Miller. 

Serves 4 to 6

The stunning jewel tones of rainbow carrots make this side dish a head-turner, but any fresh local carrots will soak up the buttery, sweet-and-tangy glaze perfectly. Don’t toss those carrot tops—use them to make Carrot Top Pesto.


2 pounds rainbow carrots, peeled

¼ cup melted unsalted butter

2 tablespoons champagne or white wine vinegar

2 tablespoons local honey

2 teaspoons kosher salt

1 teaspoon ground black pepper

Chopped roasted, salted pistachios, for garnish


Preheat oven to 375°. Spray a rimmed baking sheet with nonstick cooking spray; add carrots in an even layer.

In a small bowl, stir together melted butter, vinegar, honey, salt and pepper. Brush carrots with a third of the butter mixture. Bake for 15 minutes; brush with a third of the butter mixture. Bake 15 minutes more. Transfer to a serving platter; brush or drizzle with remaining butter mixture. Garnish with pistachios, if desired.

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Erika Grimes